ANTIOXIDATIVE AND BACTERICIDAL PROPERTIES OF PHENOLIC-COMPOUNDS IN RAPESEEDS

被引：66

作者：

NOWAK, H ^{[1
]}

KUJAWA, K ^{[1
]}

ZADERNOWSKI, R ^{[1
]}

ROCZNIAK, B ^{[1
]}

KOZLOWSKA, H ^{[1
]}

机构：

[1] POLISH ACAD SCI,CTR AGROTECHNOL & VET SCI,POB 55,PL-10718 OLSZTYN,POLAND

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1992年 / 94卷 / 04期

关键词：

D O I：

10.1002/lipi.19920940406

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidative and bactericidal properties were investigated in isolated and fractionated phenolic compounds of rapeseeds. Among the investigated groups of compounds (phenolic acids, sinapine and the products of its hydrolysis) phenolic acids, and especially sinapic acid, were found to be the most active. Due to valuable properties of these compounds they can be considered to be applied for food and fodder preserving.

引用

页码：149 / 152

页数：4

共 14 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

GUTTFINGER T, 1981, JAOCS, V58, P966

[3]

KOZLOWSKA H, 1983, NAHRUNG, V27, P449, DOI 10.1002/food.19830270517

[4]

KOZLOWSKA H, 1983, 6TH P INT RAP C 2, P1412

[5]

Lanzani A., 1979, Rivista Italiana delle Sostanze Grasse, V56, P273

[6] SIMPLE PHENOL AND PHENOLIC COMPOUNDS IN FOOD FLAVOR [J].

MAGA, JA .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (04) :323-372

[7]

MARTINEZ RC, 1986, WORLD C EMERGING TEC, P392

[8]

SHAHIDI F, 1988, 14 P INT C GROUP POL, P89

[9] SEPARATION AND CONCENTRATION OF NATURAL ANTIOXIDANTS FROM THE RAPE OF OLIVES [J].

SHEABAR, FZ ;

NEEMAN, I .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (06) :990-993

[10] CHIA SEEDS AS A SOURCE OF NATURAL LIPID ANTIOXIDANTS [J].

TAGA, MS ;

MILLER, EE ;

PRATT, DE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1984, 61 (05) :928-931

← 1 2 →